Indulge in the irresistible Chocolate Yule Log recipe! This exquisite French Yule log cake will amaze your taste buds and delight your guests. With its moist chocolate sponge, heavenly cream filling, and stunning presentation, the Chocolate Yule Log takes center stage on any holiday table or special occasion. Follow our step-by-step instructions to create a mouthwatering treat that captures the magic of the season. Get ready to savor every slice of this deliciousness as it leaves everyone craving for more. Immerse yourself in the enchanting world of Chocolate Yule Log and create cherished memories.
Buche de Noel
Experience the joy of indulging in Buche de Noel, a delightful traditional French Yule log cake. This enchanting dessert features a rich chocolate sponge, a creamy filling, and a log-like decoration that captures the essence of the holiday season. It serves as an exquisite centerpiece for both festive celebrations and winter gatherings.
Ingrédients
- 2 cups heavy cream
- ½ cup confectioners’ sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 6 egg yolks
- ½ cup white sugar
- ⅓ cup unsweetened cocoa powder
- 1 ½ teaspoons vanilla extract
- ⅛ teaspoon salt
- 6 egg whites
- ¼ cup white sugar
- confectioners’ sugar for dusting
Instructions
- To prepare for baking, preheat the oven to 375 degrees F (190 degrees C). Assemble your supplies by lining a jellyroll pan measuring 10×15 inches with parchment paper.
- In a sizeable bowl, combine the whipped cream, half a cup of confectioners’ sugar, half a cup of cocoa, and one teaspoon of vanilla. Whip them together until the mixture thickens and develops stiffness. Afterward, place it in the refrigerator.
- In yet another large bowl, an electric mixer is used to beat the egg yolks together with 1/2 cup of sugar. This process continues until the mixture turns pale in color, becoming light and frothy. Next, 1/3 cup of cocoa, 1 1/2 teaspoons of vanilla, and a pinch of salt are blended into the mixture.
- In a large glass bowl, set aside from the other ingredients, the egg whites are to be whipped using clean beaters until they reach a soft peak consistency. While continuing to beat, gradually incorporate 1/4 cup of sugar until the whites hold stiff peaks.
- The yolk mixture should be immediately folded into the whipped egg whites. It is important to mix gently until they are well combined.
- Spread the batter evenly into the prepared pan and bake for 12 to 15 minutes in the preheated oven. You can check if the cake is ready by lightly touching it – it should spring back.
- In the process of dusting a clean dishtowel, lightly sprinkle confectioners’ sugar over its surface. Next, carefully guide a knife along the edges of the pan to gently release the warm cake onto the awaiting towel. Finally, remove and dispose of the parchment paper used during baking.
- Starting from the shorter edge of the cake, delicately roll it up using the towel. Let it cool for approximately 30 minutes.
- In a neutral and balanced tone, the cake should be carefully unrolled, ensuring that the prepared filling is spread evenly. Remember to leave approximately a 1-inch border around
- The cake should be rolled back up, this time ensuring the filling is inside. Then, carefully place it on a serving plate with the seam side down and refrigerate until you are ready to serve.